Duck Webs in Oyster Sauce
Submitted by shan
Traditional Chinese braised duck webs simmered for 3 hours with star anise, ginger, and rice wine, then glazed in glossy oyster sauce. Served over stir-fried broccoli and dried mushrooms.
YIELD
6 servingsPREP
20COOK
READY
Duck webs (or duck feet) are a prized delicacy in Chinese cuisine, valued for their gelatinous, collagen-rich texture that melts into something silky after hours of slow braising.
This classic Cantonese preparation infuses them with star anise, ginger, rice wine, and soy sauce in a sand-pot or casserole, building layers of savory depth over three unhurried hours.
The finishing touch is a glossy oyster sauce drizzle that ties everything together, served atop crisp broccoli and rehydrated Chinese dried mushrooms.
Kitchen Tips
- Prep the webs carefully. Remove the outer skin and wash thoroughly. Blanching them briefly in boiling water first makes peeling easier.
- Low and slow is the way. Keep the simmer gentle so the webs turn tender without falling apart.
- Soak dried mushrooms in warm water for at least 30 minutes (or overnight in the fridge) to fully rehydrate them and develop their umami flavor.
- Sand-pots retain heat beautifully and are traditional for this dish, but any heavy-bottomed casserole works well.
Ingredients
Directions
Remove the outer skin of the duck webs; wash and clean well.
Crush the ginger root and onions.
Heat up 2 tablespoons (30ml) oil; toss in the crushed ginger root and onions followed by the duck webs; stir a few times; add rice wine or sherry and soy sauce.
After 5 minutes or so, transfer the entire contents to a sand-pot or casserole.
Add sugar, a little salt, star anise and a little stock or water.
Simmer gently for 3 hours.
Just before serving, stir-fry the broccoli or greens with the Chinese dried mushrooms, a little salt and sugar.
Place them on a serving dish, then arrange the duck webs on top of that.
Meanwhile heat a little oil in a saucepan, add oyster sauce and sesame seed oil.
Thicken with cornstarch (corn flour) mixed with a little cold water; when it is smooth, pour it over the duck webs and serve.
The oyster sauce enriches the subtle taste of the duck webs.
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